Healthy Biscotti (No Eggs, No Dairy)

These Healthy Biscotti are a more nutritious take on my classic biscotti recipe. They are dairy-free, egg-free, refined-sugar-free and made with healthier flour and oil. They keep all the taste and texture of classic biscotti without the guilt!

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I love making biscotti for Christmas, like my Almond Flour Biscotti, Classic Vegan Biscotti, or Almond Cranberry Cookies, but I like eating healthier alternatives when I can so I decided to treat myself to a healthy version of the classic recipe.

Ingredients and Substitutions

You only need 7 basic ingredients to make these biscotti. Here’s how to pick them.

• White Wholewheat Flour – A healthier alternative to regular all-purpose flour, it adds fiber and nutrients while maintaining a light texture. If needed, all-purpose flour can be substituted for a slightly softer result. Gluten-free options like almond flour won’t work in this recipe; refer to your almond flour biscotti recipe for a GF version.
• Baking Powder – Helps the biscotti rise slightly during the first bake. Essential for the structure, it has no direct substitutes for this purpose.
• Unrefined Cane Sugar – Provides natural sweetness while being less processed than white sugar. Options like demerara sugar or coconut sugar work equally well but note that coconut sugar will add a caramelized undertone. Avoid liquid sweeteners, as they will disrupt the dough consistency.
• Light Olive Oil – Adds moisture and richness while keeping the biscotti dairy-free. Melted plant-based butter or light avocado oil can be used as substitutes. Be cautious with coconut oil, as it solidifies at cooler temperatures and may create uneven texture.
• Almond Milk – Used to bring the dough together and keep it moist without dairy. Alternatives like oat milk or soy milk work perfectly. Thicker options like coconut cream or cashew cream aren’t recommended as they will alter the dough’s texture.
• Vanilla Extract – Adds a sweet and aromatic flavor to the biscotti. For a festive variation, swap it with almond extract for a nutty twist.
• Sliced Almonds – Provide crunch and texture, balancing the softness of the biscotti. You can replace half of the almonds with low-sugar dried cranberries, dark chocolate chunks, or other nuts like hazelnuts for variety. Avoid fresh fruits, as they will add moisture and affect the biscotti’s crispiness.

How to Make Healthy Biscotti

These biscotti are quite easy to whip up. The secret is in the double baking which gives them their crunch.

Combine the dry ingredients in a large mixing bowl.

Incorporate the liquid ingredients with a silicone spatula.

Keep stirring until it forms a sticky batter.

Pour the sliced almonds and gently incorporate them into the dough.

Place the dough on a pan lined with parchment paper, form a log, and bake it for 30 minutes at 350 °F (180 °C).

Let it cool down for 15 minutes before slicing the log into 9 biscotti.

Place them on their side on the baking dish and bake them again for 15 minutes at 325 °F (160 °C).

Let them cool down before dipping them in a mixture of dark chocolate chips melted in coconut oil.

Carine’s Baking Tips

If you find this recipe challenging, I have a few more tips to make it as easy as possible:

1. Don’t Skip the Cooling Step: After the first bake, let the log cool completely for at least 15 minutes before slicing. This ensures clean cuts and prevents crumbling.
2. Use a Serrated Knife: A sharp serrated knife makes it easier to slice the biscotti without cracking or breaking. Slice with a gentle sawing motion instead of pressing down.
3. Even Thickness for Even Baking: When shaping the dough into a log, ensure the thickness is consistent to avoid uneven baking.
4. Monitor the Second Bake Closely: For ultra-crispy biscotti, bake the slices until golden brown. If you prefer a softer texture, bake them for slightly less time.
5. Avoid Over-Mixing: When combining the wet and dry ingredients, stir just until the dough forms. Over-mixing can result in dense, tough biscotti.
6. Lightly Oil Your Hands: Shaping the dough is easier with lightly oiled hands, as the dough can be sticky.
7. Store Properly for Long-Lasting Crispness: Keep biscotti in an airtight container at room temperature for up to a week. To maintain their crunch, add a small packet of silica gel or a slice of bread to absorb any moisture.
8. Double Up for Gifting: This recipe doubles easily, making it perfect for holiday gift boxes. Bake two logs simultaneously, but ensure they have enough space on the baking sheet for even cooking.
9. Decorate for Festive Touches: Drizzle the cooled biscotti with melted dark chocolate or a simple powdered sugar glaze for a holiday-ready treat. Sprinkle with chopped nuts or coconut flakes while the drizzle is wet for added decoration.

Troubleshooting Common Issues

If you still have problems, I have some suggestions of things you could change to fix them!

• Biscotti Cracking Too Much: Ensure your dough log is evenly shaped and not too dry. Add a tablespoon of almond milk if the dough feels crumbly.
• Soggy Biscotti: Extend the second bake by 5-7 minutes to achieve the desired crispness. Biscotti also firm up further as they cool.
• Uneven Slices: Use a ruler for precise cutting or mark the log lightly before slicing.

More Dairy-Free Biscotti Recipes

Almond Cranberry Cookies

Vegan Biscotti Recipe

Almond Flour Biscotti

Healthy Biscotti

These Healthy Biscotti are a more nutritious take on my classic biscotti recipe. They are dairy-free, egg-free, refined-sugar-free and made with healthier flour and oil. They keep all the taste and texture of classic biscotti without the guilt!

5 from 2 votes

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Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Cool Down: 15 minutes mins

Total Time: 1 hour hr 10 minutes mins

Course: Dessert, Snack

Cuisine: American, Italian

Servings: 9 biscotti

Calories: 164.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ¼ cup White Wholewheat Flour - (note 1)
• ▢ ½ teaspoon Baking Powder - (note 2)
• ▢ ½ cup Unrefined Cane Sugar
• ▢ 4 tablespoons Light Olive Oil
• ▢ 5-6 tablespoons Almond Milk
• ▢ 1 teaspoon Vanilla Extract
• ▢ ¼ cup Sliced Almonds

Instructions

• Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• In a mixing bowl, whisk wholewheat flour, sugar, and baking powder.
• Add in light olive oil, almond milk, and vanilla extract.
• Stir to combine and form a consistent dough.
• Fold in the sliced almonds and stir to combine.
• Place the dough on the prepared cookie sheet, lightly oil your hands, and shape the dough into a log about 6 inches by 4 inches (16 cm x 11 cm), making sure the thickness is even and the log reaches 1 inch in height (2.5 cm).
• Bake the log a first time in the center rack of the oven for 30 minutes at 350 °F (180 °C) until the dough cracks and the color is golden brown.
• Remove the log from the oven and let it cool for 15 minutes at room temperature.

Second Bake

• Reduce the oven temperature to 325 °F (160 °C).
• Transfer to a chopping board and slice into 1-inch thick slices.
• Place the biscotti, cut-side down on the baking sheet, and bake them again for 15 minutes at 325 °F (160 °C) until golden brown.
• Let them cool down on a cooling rack before decorating or serving plain.

Notes

Note 1: The recipe works with all-purpose flour. For a gluten-free biscotti recipe, use my almond flour biscotti.

Note 2: The best unrefined sugar options to bake with are demerara sugar or coconut sugar.

Note 3: You can swap light olive oil for melted plant-based butter or melted butter if you use dairy in your kitchen, we don’t.

Note 4: Any milk can be used like oat milk or soy milk.

Note 5: Feel free to use half-dried cranberries (50% less sugar is the best to keep the biscotti recipe healthy), and half-sliced almonds.

Storage: You can store the biscotti in a sealed cookie box for up to 1 week in the fridge.

Doubling the recipe: You can double the recipe and bake both logs of dough on a large baking sheet at the same time.

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Nutrition

Serving: 1Biscotti | Calories: 164.9kcal | Carbohydrates: 23.5g | Protein: 2.8g | Fat: 7.9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.4g | Sodium: 34.6mg | Potassium: 41.5mg | Fiber: 2g | Sugar: 11.3g | Vitamin A: 0.03IU | Calcium: 41.2mg | Iron: 0.5mg | Magnesium: 7mg | Phosphorus: 17.2mg | Zinc: 0.1mg